Articles
This section archives every article published on our site – from the resourceful guides found in In The Kitchen to the enchanting insights from our featured, Italian food writers. Italian cuisine is our passion and we’re ready to pass it on to you.
| Scarpetta si, scarpetta no... | The "little shoe" that scoops up every last delicious bite. |
| A Marvel of Simplicity: Pesto alla genovese | When the fragrance of basil fills the air in Genoa it is time to enjoy one of Italy's most prized sauces. |
| A Tavola - At the Table | Much of Italian life revolves around the family dinner table. Piergeorgio, our guide to food-life in Italy, grew up in Venice in the 1960's. In this brief memoir, he recounts the feast day meals his family celebrated, as well as family dinners, when times were lean. From Italian table etiquette to the typical dishes that filled the family board, this charming story carries us right into the present day; as customs have changed with the times, the delicious foods remains the same. |
| Abruzzo | The region of Abruzzo sits center-east in Italy’s long, narrow leg. About two-thirds of the region is mountainous, featuring the Apennine range, but is bordered by a healthy stretch of coastline along the Adriatic Sea to its northeast. |
| Al Mercato: At the Market | The open markets in towns and cities across Italy are a culinary journey like no other brimming with fresh ingredients from fava beans to funghi porcini. See what is was like to visit them from a first hand experience. |
| All About Fish | Healthy, flavorful and a vital part of Italian cooking, but how do you choose the best and the freshest for your recipe? |
| All About Fresh Mozzarella | One of Italy's most savored cheeses, fresh mozzarella is a versatile, soft cheese with a milky flavor best served at room temperature. From simple salads to more elaborate pasta dishes, mozzarella can be enjoyed alongside appetizers, baked casseroles or, simply, on its own with a bit of salt. This isn't your everyday deli cheese! |
| An Oil for Olive Your Palates | Olive oil comes in many varieties, ranging from milder-tasting to strong olive flavor. Some are better for salad dressings, while other make better cooking mates. In this article, we can help you select the right olive oil for your meal. |
| An Olive's Journey to the Table | From the tree to the table, an olive's journey ends deliciously. Learn where olives come from, how they are harvested and how the curing process changes the olive from hard and bitter to a savory delight. |
| Andar a Cicheti - A Venetian Tradition | In Venice, the custom called andar a cicheti, or stopping by the bàcaro for a glass of food or wine and some small bites of a delicious appetizer, is considered essential to life and well-being. Venice has long-been a culinary capital, and cicheti demonstrates the variety and quality of food for which the city is known. From simple stuffed olives to polpette, a fried veal and potato meatball, cicheti creates a platter of delicious bites to be had. |
| Antipasti Primer: Entertainment 101 | In this article, we examine the art of entertaining with four themed antipasti spreads. We share tips and recipes for hosting the perfect get together with one common ingredient—great food! |
| Antipasti: Meal, Social Gathering or Both? | Antipasti, the foods offered before the meal itself begins, are a colorful, delicious way to set the stage for the coming feast and to invite your friends and family to the table. In Italian tradition, antipasti are selected for color, flavor, texture and how well they complement both each other and the meal to come. In the investigation of antipasti, we learn its role in Italian restraurants and home traditions. More recently, the aperitif scene in Milan is thriving, where before-dinner drinks and antipasti has become a full-blown social event. |
| Artichokes (Carciofi): Hearts, Flowers, Thorns & All | The artichoke is a versatile and delicious vegetable, the bud of a giant flower. Prized in Italy, where it came to popular favor from the tables of the Medici, the artichoke can be served as an antipasto, first course, main course or side dish - it just takes a few moment to prepare it first. Learn about the history of these many-layered vegetables, get classic recipe ideas, and find out how to keep fresh artichokes from turning dark before you cook them. |
| Asparagus: Harbingers of Spring | An eagerly sought harbinger of spring, the asparagus is a distinctive-tasting delicacy with extraordinary nutritional qualities. |
| At The Market: Balsamic and Wine Vinegars | No other Italian food can be more confusing to purchase than Balsamic and wine vinegars. We, at DeLallo give you some pointers to ensure you are buying an authentic product. |
| At the Market: Buying Pasta | Not all pasta is created equal, and finding the best is as easy as taking a closer look at the store shelf. |
| At the Market: Pasta Sauce | If your taste in pasta sauce is that of authentic Italian there are things you need to recognize at the store shelf. |
| At the Market: Selecting Olive Oils | Selection of olive oil at your store's shelf can be a daunting task, but if you follow some basic principles you will find the freshiest and the best that is offered. |
| Baccalà: Step by Step. How to Prepare your Christmas Eve Baccala | Prepare and soak your baccala at least 3 days prior. Learn How to Prepare your Christmas Baccala, Step by Step. |
| Back To The Farm | A new trend in Italy called Spesa a kilometro zero, which literally means “shopping at zero kilometers.” In the United States, it’s called Community Supported Agriculture (CSA). |
| Bagna Cauda: a Piemontese, Anchovy & Butter Sauce | Some quick facts about one of the most seemingly simple, though delicious, butter and anchovy sauce. Special to the Piemonte region of Italy, this savory sauce is similar to fondue--something to raise your skewer to! |
| Baked Olives - Serving Warmed Olives with Fresh Seasoning | Add a special touch to your next get-together or cocktail hour by just simply adding fresh herbs and serving your favorite olives warm. |
| Baked Pasta | If you have a streak of anarchy deep in your soul—or just a healthy bit of playfulness—you will be happy to discover the joys of pasta al forno, or oven-baked pasta. Though much of Italian cuisine brings with it traditions and methods going back hundreds—sometimes thousands—of years, there are really no rules around pasta al forno. |
| Basil | The leaves of this plant are so delightful and habit-forming, you haveto marvel that it hasn’t been made illegal. Basil is undoubtedly themost loved and popular herb in Italy. Although we tend to associate itwith Italy and other Mediterranean countries, it actually originated inIndia, and was brought to the Mediterranean via the spice routes inancient times. |
| Basilicata | Home to Monte Vulture, a magnificent dormant volcano, the region of Basilicata (long known as Lucania) lies at the southeastern "instep" of Italy's boot-like southern base. Though the terrain is largely mountainous and forested, Basilicata is home to two brief coastlines on the Tyrrhenian Sea and the Gulf of Toranto. The pastures in the area have benefited from proximity to the volcano, the fertile richness of volcanic soil legendary for making crops thrive. |
| Bay Leaves | Sacred to Zeus in ancient Greek mythology, the laurel tree (also known as the bay laurel or |
| Beautiful, Bountiful Fresh Figs | A sweet and exotic fruit from the Mediterranean, figs are a late-summer treat that can be added to a variety of dishes for a delightfully fresh way to enjoy the benefits of fiber, calcium and other nutrients. In this article, we explore ways to introduce this juicy, summer delight to your dinner table. |
| Biography of a Salami | With at least 300 different denominations hailing from every region in Italy, salami is not just a kid favorite, but a classic and seemingly simple way to enjoy a meal. |
| Bolognese Sauce | The famed meat sauce from Italy's gastronomy capital. |
| Bruschetta and Crostini | Bruschetta and crostini are both bread preparations used in antipasti - but what is the difference? We explain the different kinds of bread used for bruschetta and crostini, and the various toppings likely matched up with each. Our recipe ideas will inspire you to expand your appetizer repertoire to include these perfect partners for extra virgin olive oil, sun-dried olives, fresh chopped tomatoes, wild mushrooms and more. |
| Bruschetta: Story of a Slice of Bread | It began with a simple slice of bread rubbed with olive oil and transformed into countless recipes and worldwide popularity. What makes bruschetta so special? |
| Building a Great Salad: How to Make Vinaigrette Salad Dressing | There are two fundamentals to building a great salad: choosing lettuces and ingredients that compliment each other as well as pairing those with a great tasting vinaigrette. |
| Calabria | If Sicily is considered the "football" of Italy, then Calabria is the toe of the boot. Since only a thin sliver of water separates these two regions, their histories are closely entwined. Their landscapes and crops are similar, and everything from architecture to cooking methods has been shaped by this area's contact with conquering cultures. Arabic, French, Spanish, Greek – all have left an imprint on the region's traditions, and whether the influence has been on kitchen techniques or farming or wine production, the end results are deliciously Calabrian. |
| California Sevillano Olives: Greener than Ever | From storage and curing to overall plant procedures, our California olive production facilities maintain "green" standards that far exceed the competition. With such unique procedures as waste-water evaporation and post-harvest composting, we're proud to call the California Sevillano our own! |
| Campania | Located in the southern part of Italy, Campania sits at the front of the "boot" and boasts an excellent stretch of coastline along the Tyrrhenian Sea. It governs the isle of Capri, as well as five provinces – Avellino, Benevento, Caserta, Naples and Salerno. The skyline of the capital city of Naples is filled with the sight of the infamous Mount Vesuvius, still very much an active volcano. |
| Capperi! - "Good heavens!" | Although small in stature and easily overlooked in appearance the caper is an explosion of flavor. They are pungent, peppery buds of a perennial shrub. |
| Cod, Stockfish, Baccalà: Same Fish, Different Stories | Baccalà is a traditional Christmas Eve favorite in Italy—it’s great as an appetizer or as a main course. Check out our many baccalà recipes for inspiration. |
| Cooking with Balsamic: It's Not Just for Salads | What we have come to know and love as balsamic vinegar has a myriad of uses in the kitchen. Where it has gained popularity as the feature of leafy salads as a vinaigrette, it can do more than drizzle! |
| Cuts & Sauce | Selecting the perfect cut of pasta for your pasta sauce, or vice versa is like uniting the two in marriage. Here are some tips to making the perfect union of the two. |
| Decadent Cream Sauces | A thicker, creamier way to enjoy your pasta. |
| DeLallo Organic Whole Wheat Pasta | At DeLallo, we take our passion for food seriously. It wasn't easy finding the perfect whole wheat pasta for our brand, but we did it, and we boast 100% whole grain (meaning no blends or additives). With a semolina-like texture and a true toasty, nutty whole wheat flavor, we've accomplished the impossible: a pasta that is as healthy just as much as it is delicious! Click for money-saving coupons on our Whole Wheat Pasta |
| Easter Lunch in Italy - Pasqua | The jubilation of Easter is nowhere more apparent than at a Pasqua (Easter) lunch in Italy...freshest vegetables of the season, young cheeses, and delicious roasted meats. |
| Eating Healthy Doesn’t Just Mean Fruits and Veggies | How CSA can change not only the way you eat, but also the way you think about your food. |
| Emilia-Romagna | The Emilia-Romagna region of Italy is considered by many to be the heart of Northern Italian food, from prosciutto and Parmigiano-Reggiano, to an enormous array of freshly made pasta. Since 187 B.C., when Romans built the 125-Mile Roman Road/Via Emilia this thoroughfare has taken travelers throughout the region and connected it with the cosmopolitan cities of Venice, Genoa and central/northern Europe. |
| Extra Virgin or Extra Light? | Ever wonder if you really need more than just extra virgin olive oil? |
| Fava beans: The Green Protein | Whether fava beans are served up in nouvelle cuisine attire or enjoyed around the kitchen table with friends and a big chunk of pecorino on the side, this is a springtime marriage that everyone can celebrate. |
| Feasts of Natale: A Traditional Italian Christmas | Natale, or Christmas, is one of Italy's most beloved holidays, where each region celebrates 3 meals with its own line-up of traditional dishes. Take a peek into Italy's rich tradition and get a few ideas for your own holiday feasts this season. |
| For the Love of Lazio | From antiquity forward, people have been drawn to the Lazio region because of the prospect of work in or near its most important city, Rome, which has almost always been seen as a place where the poor might be able to change their fortunes. As people migrate to an area, they bring their tastes in food with them, helping to shape the local palate. The traditional dishes of Lazio are no exception. In Italian culture, food has always been the anchoring point around which love and laughter orbit, and good food holds the power to wander freely across class distinction |
| Free Tote Bag | |
| Fresh Herbs and Spices, a Primer | Although they are not one in the same, both fresh herbs and spices are introduced to recipes so that they may enhance the cooking flavor, texture and color. In Italian cuisine, herbs and spices are just as vital as, say, a spaghetti sauce bib. |
| Fresh Ideas for Pesto (It’s Not Just for Pasta) | This beloved basil-based sauce isn’t just for pasta anymore. Here are just a handful of innovative ways you can make your favorite cuisine a little greener. |
| Fresh, Peeled, Diced, Pureed... | The love that Italians have for tomatoes is only overshadowed by the countless ways that they are prepared. |
| Friuli-Venezia Giulia | Located at the upper western corner of northern Italy, the autonomous region of Friuli-Venezia Giulia shares its north and east borders with Austria and Slovenia. The region is separated into four provinces: Pordenone in the west, Udine covering the center, with Gorizia and Trieste to the east. Though the province of Trieste is the smallest in the region, it nonetheless houses Friuli-Venezia Giulia’s capital city of Trieste. |
| From Humble Italian Tradition to Fulfilling, Heart-Healthy Addition | Boasting a long list of health benefits, beans are a great option for warmer weather dishes, like salads and spreads, as well as a hearty addition to winter preparations, often taking the place of meat all together. In this article, we bring you recipes, ideas and a brief history on the little legume with a BIG presence. |
| Gelato: A Cool Treat That's Good for You | With brightly colored, fresh fruits and an assortment of mix-ins like macadamia nuts or cocoa, gelato is an oasis on a stifling, summer day. Where the American equivalent, ice cream or custard, is seen as an indulgence or guilty pleasure, gelato is not only natural but nutritious. Piergiorgio tells us all about the sweet treat and its Italian presence. |
| Get Saucy! : How to Properly Sauce & Serve Pasta | Behind every great pasta is a great sauce. And it's not just the flavor of the sauce that matters, but when and how the sauce and pasta get come together. Correctly saucing your pasta is the difference between cooking authentic Italian and just preparing Italian ingredients. |
| Get the Scoop on Olives: A Healthy Indulgence | Olives are a cornerstone of the famously-healthy Mediterranean diet. A wholesome fruit rich in antioxidents, the olive contains the "good fat" that reduces your risk of heart disease. Because they come in many varieties, there is an olive for everyone in the family. Learn why you should make them a regular part of your family's menu. |
| Greens, More greens … and Some Yellows and Purples, Too | During the warmest months of the year, its time for fresh, leafy greens and raw salads - what Italians call “verdure” or greens. In this article, we journey through a hearty helping of different greens -- from arugula to endive -- that you need to see! |
| Homemade Canned Tomatoes: Passata | The pleasure of eating tomatoes from your own garden all year-round requires the delightfully messy and fun operation called passata, canning cooked pureed tomatoes. |
| Homemade Dips: Something to Sink Your Chip Into | If you’re looking for a new way to use your favorite Italian ingredients, why not try mixing it up with some of our favorite dip recipes? From impressive party preparations to late-night snacks, dipping sauces remain a popular way to enjoy some of the best produce, breads and creamy cheeses that your local market has to offer. |
| Homemade Wine Making | There is nothing more satisfying then uncorking your own, homemade bottle of wine. We give you a brief list of wines and their characteristics, followed by instructions on making your own. |
| Hot Pepper (Peperoncino) | |
| How to Make Homemade Bread | Bread is said to be one of the most important, though often overlooked, components of a good, Italian meal. In this article, we take you through some of the DOs & DON'Ts of bread-making, while giving you some helpful hints that will guide you in the kitchen. |
| How to Pit an Olive | This simple, four-step tutorial will show you the quickest way to pit an olive. Starting your recipes with unpitted olives lets you use the olive to its full potential. Pitting an olive is a kitchen skill worth learning. |
| How to Prepare a Fresh Artichoke | Learn how to deal with these prickly thistle flowers and have absolutely no fear of them. |
| How To: Roasting Garlic | Garlic, when fresh is assertive and savory, yet a mellow sweetness is unlocked when it is roasted. We show you how to achieve this culinary metamorphosis and suggest some ways to use it. |
| Italian Cuisine: The Healthy Way to Grow | Introducing healthy, Italian cuisine into the lives of children from early age can dictate the path they choose to follow throughout adolescence and into adulthood. Encouraging the whole family to be "on the same page," makes life simpler, but also, more nutritious. Read on. |
| Italian Desserts: A Sweet Ending | No matter how much pasta you eat, there is always room for the sweet, sticky treats to come. In this article, we explore the tradition of Italian desserts from one of our experts. |
| Italian Pork Cuts: Culatello, Coppa, Pancetta, Guanciale & Lardo | Italians love their pork! Air-cured meats such as Culatello, Coppa, Pancetta, Guanciale & Lardo are staple delicacies hailing from many regions in Italy. |
| La Frittata: An Egg Dish with Endless Possibilities | If you imagine the frittata as the homier, less pretentious cousin of the French omelette, you might want to bear in mind just how much more fun your down-to-earth relatives usually are—their casual manners and generosity are just more comforting and enjoyable. In fact, a frittata is often heartier, healthier and more satisfying than its famous cousin. |
| Lamb - Agnello: A Spring Tradition in Italy | Savoring a fresh, roasted lamb with a glass of local red wine in the open air, under a flowering arbor is one of the miracles of springtime in Italy. |
| Lasagna, Lasagne | While some layer their lasagna with curly noodles, hearty Bolognese sauce and creamy béchamel, others find a simple marinara, mozzarella and spinach complimentary to the ocassion. Whether you add fish or enjoy roasted squash, there is a lasagna for you. Piergiorgio talks lasagna. |
| Lemons: Dinner to Dessert | From cakes and biscotti to sautéed meats and veggies, a little lemon goes a long way. Quite possibly as popular and widely used as simple spices like salt and pepper, lemon juice and zest has found its place in Mediterranean cuisine. |
| Liguria | The coastal region of Liguria forms a long narrow crescent along the Ligurian Sea towards the northern part of Italy. Four provinces – Imperia, Savona, Genoa and La Spezia – are arranged in a linear fashion along the crescent, each with similar lengths of coastline. A wide swath of mountains protects the area from severe weather, lending to the region’s year-round mild temperatures and plenty of rainfall. |
| Lombardia | Located in northwestern Italy, and home to a staggering one-sixth of the total population of Italy, the region of Lombardy is truly a study in contrasts on many levels. |
| Making Homemade Gnocchi: A Step-by-Step Guide | At DeLallo, we take pasta seriously, and what better way to enjoy a classic than to make it yourself. With this step-by-step tutorial, you can go from a few simple ingredients to fresh pasta in no time. |
| Manicotti: Get Your Fill | Named cannelloni in Italy, this tasty stuffed pasta dish is known in America as manicotti. The word cannellone literally means "a big pipe" and manicotto loosely translates as "a big sleeve." |
| Marche | In the Italian region of Marche, time seems to stand still. Still a largely isolated region, Marche is a wealth of architecture and recipes dating back to Medieval times and beyond. Despite the challenging terrain, the area has been fought over for centuries by invading countries and warring Italian noble families, all seeking to control its central coastline between the Adriatic Sea and the Appenine mountains. |
| Molise | The second-smallest region in Italy, Molise was until the early 1960s considered part of the region of Abruzzo. Bordered on the east by the Adriatic Sea, Molise shares the rest of its newly defined borders with the regions of Campania, Lazio, Puglia and Abruzzo. The terrain of Molise rolls gently from seascape to plains then sharply upward into its hilly inland, offering a rich variation of landscapes and food production conditions in a relatively small area. |
| Mortadella di Bologna | Not your average deli meat: all you need to know about Bologna's signature salumeria, Mortadella. |
| Olive Spreads | Olive Spreads are a delicious and versatile way to use the many types of olives available at DeLallo. Although there is no single term in Italian for an olive paste, they are used often in Italian cuisine -- on crustini, in panini or in sauces and salads. Get some terrific recipe ideas here, including the classic French recipe for tapenade and learn how to pit an olive. |
| Olive Trees, Harvesting, and Olive Oil | Family farm harvesting olives for oil... a community affair. |
| Olives: The Noble Fruit's Place in History and at the Table | The olive has such a long and beloved history in the Mediterranean that, to an Italian, olive trees almost seem holy. From the olive's place in early mythology to its current culture; its many varieties, colors, flavors and curing methods; and its perfect versatitlity on the antipasto board, there is so much to say about the "noble fruit"-- and this lyrical essay is a great place to begin. We'll even give you instructions for curing your own olives at home, in case you have a tree in your yard! |
| Orecchiette? We’re All Ears! | Orecchiette originates in the sunny southern province of Puglia, Italy, where the weather is warm and the crops plentiful. This pasta's round, concave shape led to its name, which means “little ears” in Italian. The ridged exterior and cup-like interior captures chunky sauces and scoops up small vegetables, making orecchiette perfect to serve with sautés—sautés that begin, of course, with extra virgin olive oil, of which Puglia is the largest producer of in Italy. |
| Oregano | Oregano (origano, in Italian) is probably the herb most commonly associated with Italy in the United States - oddly, though, because it is not the mostly commonly used herb in Italian cuisine (that distinction would probably go to parsley or basil). |
| Orzo: A Small Cut with Huge Potential | Orzo is a tiny pasta cut known for its barley-like shape, its classic addition to soups, and recently, its versatility, showing up in cold salads, hearty creamy dishes and just about anywhere rice can go! |
| Ossobuco alla milanese - Veal Shank Milanese Style | Ossobuco alla milanese is a cherished trademark of Milan, popular in the winter, when its rich and filling qualities are appreciated. |
| Our Imported Hot Pepper Garlic Sauce: Because Some Like It Hot! | Turn up the heat in your kitchen with DeLallo's delicious Imported Hot Pepper Garlic Sauce! In this article, we give you ideas on how to incorporate this spicy sauce into your kitchen creations. |
| Pane di Pasqua: Easter Breads & Pies | Sweet breads, savory pies, and fresh sweet cheese pastries abound in Italy's bakeries this time of year--just in time for the Easter holidays. |
| Panettone: The Big Bread | Panettone, or "big bread," is a holiday tradition in Italy, where it is often given as a gift and brought to share. This sweet bread is enjoyed as a dessert, made up of a dough similar to sourdough, candied oranges, raisins and lemon zest. |
| Parmigiano-Reggiano: The King of Italian Cheeses | The King of Italian cheeses complements nearly any pasta dish as a grated finish with its sharp, rich flavor, but Parmigiano-Reggiano is more than just your ordinary table condiment. From the middle ages to present day, this delicious cheese owns its title. |
| Parsley | Parsley: one of the most commonly used herbs, up close & personal. |
| Pasta & Fish: The Perfect Marriage | For most Italians, the sea is never very far away. Though a relatively small country, Italy has 5000 miles of coastline—so it’s easy to understand why fish and “frutti di mare” (literally “the fruits of the sea”) have always had a special importance in Italian daily life and in regional culinary traditions. |
| Pasta 101: Cooking Perfect Pasta Every Time | Cooking pasta is as easy as boiling water, but cooking pasta correctly is about paying attention to detail. You can help your pasta dish to be its best by knowing a few of the hows and whys of cooking pasta. |
| Pasta Fatta In Casa - Homemade Fresh Pasta | From dough to drying, we walk you through the steps and techniques to make the perfect homemade pasta. |
| Pasta Sauces: Preparing Great Sauces for Your Noodles | In this article, we take a close look at the sauces that shape Italian cuisine. While Italians haven't completely abandoned tradition, sauces have become more eclectic in recent years with lighter, fresher tastes. Sauces don't need to be simmered for hours and hours to taste amazing. Shorter cook times mean fresher-tasting ingredients and more nutrients. |
| Pasta Surprises—The Unexpected Delights of Filled Pasta | Feeling inspired to make some filled pasta at home? Check out our photo tutorial on making pasta fresca. Or travel to Bologna and tour a famous pastificio. |
| Pasta's Northern Italian Cousins | Gnocchi, Polenta & Risotto are the preferred starches of northern Italy. We give you an overview of each dish and how it is served in this cuisine. |
| Pecorino Cheese - The Ongoing Renaissance | Pecorino is the name given to all Italian cheeses made from sheep's milk. There are seemingly infinite regional and local varieties of pecorino with hundreds of different types made throughout the central and southern regions of Italy. |
| Pepperazzi™: The Sweet Side of Our Piquant Pepper | The Pepperazzi™, a native of Peru, is a unique pepper with a balance of sweet and spicy flavors. With its vibrant presence—in both color and flavor—it's a fabulous way to spice up any of your favorite recipes. |
| Piemonte | The Alpine region of Piedmont is cupped by the countries of France and Switzerland, which both play a hand in the culinary traditions of Piedmont. It shares its Italian borders with Lombardy, Liguria, Emilia-Romagna and Valle d'Aosta. Piedmont houses eight provinces - Vercelli, Verbano-Cussio-Ossola, Novara, Biella, Cuneo, Asti, Alessandria, and Torino, in which the regional capital city of Torino sits. |
| Polenta: Humble Porridge & Fine Dining | Once a peasant food, polenta has been celebrated in all types of cuisine, most noted for it's versitility. While it has been likened to the term "Italian grits," this humble, corn meal dish can be made into lovely, eye-catching terrines or simply buttered with Parmesan for a complementive side dish to meat or seafood. |
| Polpette: The Italian Meatball | While Americans are accustomed to the infamous Italian dish Spaghetti & Meatballs, what they don't realize is that it doesn't exist in Italy. This article explores the Italian meatball, or polpette: its variations, ingredients and how it is served. |
| Prosciutto: A Lean, Tasty Salume | One of the healthiest varieties of Italian air-cured meats, or salume, Prosciutto is a household name in most of Italy with many types of protected origin such as: Prosciutto di Parma, Prosciutto di San Daniele, Prosciutto Toscano, etc. |
| Puglia | Located on the southeastern coast of Italy along the Adriatic Sea, the region of Puglia (or "Apulia" in English) makes up the "heel and spur" associated with lower Italy's distinctive boot shape. Now a hearty farming region producing most of the olive oil consumed in Italy, Puglia's food reflects a rustic ingenuity born of a frequently poverty-stricken history. The area may have grown past it's total reliance on the land to provide what it needs to survive, but the flavors of it's humble beginnings continue to invoke a comforting nostalgia, tastes rooting themselves deep in the cultural soils they mirror. |
| Ricotta: The Cheese That Isn't a Cheese | Soft, white and delicately sweet, ricotta marries beautifully with dessert pastries or springtime vegetables and it's the ideal cheese for your favorite Easter recipes. |
| Riso e Risotto | We take a close look at how perfect Risotto is achieved and how it came to be not just a northern Italian dish, but a staple in Italian cuisine. |
| Risotto 101 | Italy's short-grain rice, Arborio or Carnaroli, is the basis for some fabulous meals. Risotto is versatile with a creaminess that lends to tasty cheese-inspired dishes, but is, also, the perfect pillow for seasonal vegetables and hearty meats. This article explores the meal possibilities and gives tips on preparation. |
| Rosemary (Rosmarino) | |
| Sage | |
| Salumeria: A Triumph of Gastronomical Proportions | A primer on Salumeria: the Italian term that refers to that vast, mouth-watering array of air-cured, preserved, and, in some cases, cooked meat. From prosciutto to mortadella, information on the dried meats (and their origins) that make an impact on Italy and your kitchen. |
| San Marzano - The King of all Tomatoes Resides in Naples | The San Marzano variety is so prized that it has been granted DOP status, but what makes this tomato special enough to garner such attention? Whether you use them fresh or canned for the winter months, you will soon learn why there is no other way to go. |
| Sardegna | The island region of Sardinia offers up some of the most interesting and unique history in Italy’s already culturally diverse repertoire. From very early on, Sardinia has been a location of sustained and indeed thriving human settlement, and the plants and animals nurtured there for centuries remain staples of the contemporary Sardinian table. |
| Sicilia | The island region of Sicily is one of Italy's most recognizable names. It's impossible to turn on a television without finding a movie or a show that makes reference – though sometimes skewed and occasionally disturbing – to the closeness and familial nature of Sicilian culture. |
| Simple Italian Dressings | In this article, we explore what salad dressings are in Italy and even give you a few, basic recipes for your collection. With a whisk and a few simple ingredients, you can turn your salad into the ultimate starter or side. |
| Sopresse & Sopressate | Similar to salami, sopresse and sopressate have their own taste, history and tradition. While most are distinct to region, all are delicious! |
| Spiedini and Other Grilled Delicacies, Italian-style | Italians love cooking outdoors just as much as anyone with a host of traditional recipes for the grigliata, or cookout. Spiedini, or skewers, make for the easy grilling of vegetables, meats and cheeses. For a sweet, smoky dessert, try throwing your favorite fruits on the flame. Often using lamb, sausage, pancetta, veal or seafood, Italy's version of grilled kebabs can make a savory meal in no time. |
| Spiedini Antipasti: Pairing Tips & Ideas | Fun to eat, colorful and bursting with flavor, skewered antipasti is a wonderful way to combine everything you love about Mediterranean cuisine in just a few steps—from tart, briny olives and savory cheeses to fresh herbs and citrus fruit. |
| Stracciatella: The Shredded Soup | Ideal for fall and winter months, Stracciatella is considered a classic Italian comfort food. |
| Summer in Italy: Think “Leggero”—Light! | Leggero (light) or restare leggeri (staying light) is the Italian credo in the summer—fresh, light, colorful and simple foods are what everyone craves on hot days. |
| Summer Pasta Salads | Take your pasta to a whole new level this summer! All you need for a delicious, summer pasta salad is a bit of creativity and your natural instinct for color, flavor and freshness. The variations are engless and the cooking required is minimal. So go to work! |
| Sun-Dried Tomatoes: Recipe Ideas & More | From the star ingredient in pasta sauces to bruschetta toppings, the super sweet sun-dried tomato has come a long way from its humble roots in Southern Italy. There isn't much this robust little gem can't do for your recipes! Below, we give you some ideas for your next sun-dried-tomato-inspired dish! |
| Tales of Focaccia | Often looked at secondary to pizza, focaccia is a flat bread prepared in a hearth, or oven, with a rich history. We learn more about this northern Italian bread and it's countless presentations. From sauce-topped to fig-topped, focaccia is a meal for any time of day. |
| The Basics of Parmigiana | Whether its a mound of lightly sauced spaghetti topped with a cheesy breaded fillet of veal or a hearty chicken sandwich loaded with marinara and provolone, the style of "Parmesan" is an American favorite that is enjoyed in a variety of ways. |
| The Well-Stocked Pantry: An Italian Palette | Have you ever gone to your cupboard looking for just the right flavorful ingredient to complete your meal or recipe? In this article, we list some of the most fundamental necessities to keep handy for just that moment. Having a collection of Italian staples enhances the kitchen of any household. |
| Thyme | One of the many fresh herbs used in many Italian kitchens. The aromatic flavor of thyme complements Southern Italian sauces of hot peppers and eggplants, as well as being a primary herb in soups and stews. |
| Tiramisu: A Cause for Celebration | Tiramisu quite literally means, "a pick me up." One of Italy's most popular, Tiramisu is a rich treat blending the bold flavors of cocoa and espresso with savory mascarpone cheese and wine, layered with lady finger biscuits. |
| Tomatoes, from Fresh to Concentrate: Helpful Tips & Suggestions | This article explores the arguement of fresh tomatoes versus their canned counterpart. When is fresh preferred? What are the drawbacks of using canned? Both taste and texture all depend on the nature of this squishy little, red fruit. |
| Torrone: Italy's Candy Bar | Torrone is a cream-colored confection of sugar, honey and egg whites speckled with toasted, sliced almonds. While it is normally a treat eaten around the holidays, torrone can be enjoyed any time of the year. |
| Toscana | Of all the regions of Italy, Tuscany may be the area most romanticized by Americans. Particularly popular in the Southwest and along the West Coast, subdivisions with homes boasting "traditional Tuscan design" and "rustic Tuscan kitchens" bloom seemingly overnight. The culture of Tuscany runs much deeper, though, than those of the cypress trees lining the front walkways of many a "Tuscan-style" replica. |
| Trentino-Alto Adige | Bordered by Switzerland and Austria to its north, the Italian region of Trentino-Alto Adige shares its Italian borders with Lombardy and Veneto to the south. Divided into two large autonomous provinces – Trento and Bolzano-Bolzen – Trentino-Alto Adige claims significant portions of the southern Alps. |
| Umbria | The only landlocked region in Italy, Umbria is located almost dead center of the country. There are no metropolitan cities in the region, but the lack of industry is made up for ten-fold by the natural beauty of the countryside and the preservation of early architecture, buildings dating from the Medieval period dotting the landscape throughout the area. |
| Upgrade Your Brown Bag | Simple Italian pantry staples to enhance your lunch-hour experience. |
| Valle d'Aosta | The smallest region in Italy, Valle d'Aosta (the Aosta Valley) is a varied-climate area in the north. It claims borders with both Switzerland and France, as well as its neighboring Italian region of Piedmont. Because of its size and low population, Valle d'Aosta has a capital city - Aosta - but no provinces. Instead, the area is divided into 74 communes, each with its own local government reporting directly to regional authorities. |
| Veneto | Home to the unparalleled architecture and stunning city design of the regional capital of Venice, Veneto is one of the most interesting regions in Italy. Located in the water-rich Po River Basin, Veneto nestles between the Adriatic Sea and Alpine mountains, and shares a very small portion of its northern border with Austria. Export industries are important in Veneto, with intricate laces and blown Murano glass as respected as the region’s well-known gold indsutry. |
| Vinegar from the Gods! | In the Middle Ages, if you found yourself in the enviable position of being summoned by the Pope, or a king or a princess, you most certainly would not go empty-handed; a most valuable gift of extraordinary distinction would undoubtedly be sought. If you could make your way to the Duchy of Modena (an area in northern Italy, now delineated by the two provinces of Reggio and Emilia), you would find your treasure: a tiny silver barrel or small crystal bottle filled with a thick and precious syrup—an exquisitely aged balsamic vinegar. |
| Wheat and Water | A primer to the most recognizable food in all of Italian cusine. |
| Wild Mushrooms in Italy - Kitchen Tips & Recipe Ideas | Cooking with wild mushrooms, or funghi, is an experience you must have - whether you add them to sauces and stews or enjoy them as toppings on salads and foccacia. Our Italian writer gives us insight on "hunting" them, as well as tips for using them in the kitchen. |
| Wine, Cheese & Olive Pairings | Olives are a fun & delicious food to share with friends, as the etiquette of eating olives is relaxed. With so many types of olives available, the opportunities to pair olives with wine and other foods are endless. Start with the classic & creative pairings here -- like Blue Cheese Stuffed Olives with Pears & Sherry or Oil-Cured Olives with Ricotta Salata and Cabernet Sauvignon. Discover your own favorite combination of flavors! We're sure your friends won't mind if you experiment on them... |
| You Say Tomato... I Say Pomodoro | Those tomatoes on your kitchen table, ready to be chopped and added to your favorite sauce, had to overcome a lot of obstacles to get there—historically speaking, that is. Though, most of us don't think about it now, household acceptance did not come easily for this fruit…or is it vegetable? |
| Zuppa, The Italian Comfort Food | Just the smell of soup can alter your mood to happiness immediately. That may be why the Italian word for soup, "zuppa" rolls off your tongue so easily. |
